Great as a side dish or even inside a grilled cheese sandwich. You can make the same recipe with spinach.
2 Tbs. extra virgin olive oil, divided
1/4 cup thinly sliced onion
1 clove garlic, minced
1 bunch Swiss Chard, rinsed, coarsely chopped
2 Tbs. packed raisins
3 Tbs. toasted pine nuts (or walnuts)
1 Tablespoon freshy squeezed lemon juice
1. Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the onion; cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic and cook for 1 minute more.
2. Add the chard in two batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing) and keep the pan covered between batches. When all the chard is added and the leaves are wilted, stir in the raisings, pine nuts, lemon juice, and the remaining 1 tablespoon oil. Season with salt and pepper to taste.
– Farmer John’s Cookbook: the real dirt on vegetables
